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Beefy French Onion Soup


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This is one of those improvisational dishes, a riff on French Onion Soup.  I used the dish’s traditional slow-cooked onions and supplemented it with garlic, mushrooms, and a nice sized Chuck roast.

 

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Sautéing the onions, garlic and portobello mushrooms in a stick of unsalted butter and the rendered fat from the seared chuck roast

 

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My chuck roast, sliced & seared

 

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The soup close up.  At this point all the ingredients are in the pot, including bay leaf, pepper, parsley, thyme, beef stock, a can of cream of mushroom soup and an equal amount of Sauvignon blanc.

 

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Before plating

 

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Plated, topped with melted gouda butter-slathered toasted sourdough.

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